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Cheesy Ground Beef Pasta

This Cheesy Ground Beef Pasta is so yummy and comforting! It's a super easy ground beef recipe, loaded with veggies and topped with ooey-gooey melty cheese
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Course: Main Dishes
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 662kcal
Author: Mariam E.


  • 10 oz. cavatappi pasta or any other type
  • 2 lbs. ground meat 85/15
  • 1 medium onion petite diced
  • 1 can petite diced tomatoes 15 oz
  • 1 can tomato sauce 15 oz
  • 2 tbsps. tomato paste
  • 3 tbsps. olive oil
  • 1 small red bell pepper petite diced
  • 1 small green bell pepper petite diced
  • 8 oz. mushroom petite diced
  • 1 tsp black pepper
  • 1 tsp basil dry
  • 1/2 tsp oregano dry
  • 6 cloves garlic minced
  • 2 cups pasta water preserved from cooking the pasta
  • 2 cups Shredded mozzarella Cheese save 1/2 cup for topping
  • 2 cups Shredded colby jack cheese save 1/2 cup for topping
  • 1 tsp salt or more to taste


  • Cook pasta according to package directions for 6-8 minutes.
  • Preheat oven to 400 degrees.
  • Heat a large skillet on medium high heat and then add in 2 tbsp. of olive oil.
  • Sauté the peppers and mushrooms until tender then set aside in a bowl.
  • Using the same pan, add 1 tbsp. of olive oil and sauté the onion until tender then add in the ground meat.
  • Break up the meat well and cook until no longer pink then add in the salt, oregano, basil, black pepper, garlic and the tomato sauce, diced tomatoes, tomato paste and pasta water.
  • Return the mushrooms and bell pepper to the pan.
  • Mix well and let the sauce simmer on medium low heat for 5-7 minutes, covered.
  • Turn off the heat and add in the cooked pasta. Let it cool for about 5 minutes and then add in the cheeses. Remember to keep 1/2 cup of each type to top the dish before baking. Mix together well.
  • Transfer the pasta to a baking dish and then top with the remaining cheese.
  • Bake covered with aluminum paper in a preheated 400 degree oven for 20 minutes, then remove the foil to bake another 10 minutes uncovered.
  • Remove from the oven, sprinkle with some fresh parsley and serve.


  • Ideally use a deep skillet for this, as this recipe makes a large batch.
  • If your skillet is small, you can add the beef mixture into the pasta pan instead for easier mixing. 
  • Avoid pre-shredded cheese, it's better to shred your own, it melts better.
  • You can easily cut the recipe in half, if you want a smaller batch.
  • Don't skip on the pasta water! It's the key to making a hearty pasta.
  • This is great if you have leftover pasta! If you've cooked too much pasta from earlier in the week, don't toss it! Use it in this recipe.
  • This pasta is also great as a vegetarian option, just omit the beef.
  • Use a preheated oven.
  • Sprinkle with fresh parsley.


Calories: 662kcal | Carbohydrates: 41g | Protein: 41g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 109mg | Sodium: 1266mg | Potassium: 1049mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1120IU | Vitamin C: 33mg | Calcium: 325mg | Iron: 5mg
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